Happy Thanksgiving!!!! And thank you to my wonderful classmate and AMAZING cook, Erika for giving me this recipe!!! Although normally I veer away from any dessert that doesn't have chocolate as one of the main ingredients, Erika told me this was the best recipe ever and she is not kidding, it is absolutely AMAZING!!!!
Pumpkin Crunch
Pie Filling:
1 large can pumpkin
1 large can evaporated milk
1 cup sugar
3 eggs
¼ teaspoon cinnamon
Crust:
1 box yellow cake mix
½ cup chopped walnuts
2 blocks butter, melted
Topping:
1 8oz package cream cheese
¾ cup Cool Whip
½ cup powdered sugar
Combine pie filling ingredients in a bowl and mix well. Preheat oven to 350 degrees. Grease and line bottom of 9x13 pan with waxed paper. Pour pie filling into pan.
Sprinkle and spread box of cake mix evenly over filling. Sprinkle chopped nuts and lightly press into cake mix. Spoon drizzle melted butter over crust.
Bake for 50-60 minutes or until crust turns brown.
Cool for approximately 10-15 minutes. Use a butter knife to loose all the edges off of the pan and invert onto a cookie sheet. Place in refrigerator.
Mix topping ingredients and spoon onto dessert when ready to eat.
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